JULIA CHILD'S APRICOT SHERBET (MOUSSE A L'ABRICOT GLACEE)
This recipe is from Mastering the Art of French Cooking, Vol.2. "Easy, delicious, and available all year round is apricot sherbet made from canned apricots. Timing is about 4 to 5 hours, but it is easier to be liesurely and start the mousse the day before serving." Note: Personally I would use my food processor instead of a food mill and I'm sure you could use one of those wonderful little ice cream makers instead of the freezer, but I have never done it. I have adapted the directions to make your life easier. T.J.
Provided by davinandkennard
Categories Frozen Desserts
Time 5h10m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Drain the apricots, puree them and put into a 1 quart measure.
- Add enough apricot syrup to make 2 cups and turn the puree into a mixing bowl.
- With a mixer beat the sugar and lemon juice into the puree.
- Beat until the sugar is disolved.
- Whip the egg whites and add the almond extract.
- If not using an ice cream maker:.
- Cover with plastic wrap and place in the freezer.
- Two or three times during the freezing take out and whip to break up the ice crystals.
- Let the mousse soften for half an hour in the refrigerator before serving.
Nutrition Facts : Calories 197.1, Fat 0.1, Sodium 33.1, Carbohydrate 49.2, Fiber 2.3, Sugar 46.4, Protein 2.6
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Dero Dero
[email protected]This mousse is a bit too sweet for my taste, but it's still very good.
Benjamin Lee
[email protected]I've made this mousse several times now and it's always a hit. It's so easy to make and it's always a crowd-pleaser.
SiphokaziMchunu SiphokaziMchunu
[email protected]This mousse is perfect for a summer party. It's light and refreshing.
tommi norstein
[email protected]I'm not a fan of apricots, but I loved this mousse! The flavor is subtle and not overpowering.
Jessica Joice
[email protected]This mousse is a great way to use up leftover apricots.
Sarah Ghawi
[email protected]I made this mousse for a potluck and it was a huge success! Everyone loved it.
Dahlia Garcia
[email protected]This recipe is a bit time-consuming, but it's worth it. The mousse is so light and fluffy, and the apricot flavor is divine.
HEISENBERG MANE
[email protected]I'm not sure what went wrong, but my mousse turned out grainy. I think I might have overbeaten it.
Michael Egbo
[email protected]This mousse is perfect for a special occasion. It's elegant and delicious.
Redneck heros cellmaw
[email protected]I love the simplicity of this recipe. It's made with just a few ingredients, but the flavor is amazing.
Muhammad Attiq
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit.
kevin Emmanuel
[email protected]I had some trouble getting the mousse to set properly, but after a few tries I finally got it right. It was worth the effort, because the mousse was absolutely delicious!
Anila Farooq
[email protected]This mousse was a bit too sweet for my taste, but it was still very good. I think next time I'll use less sugar.
Eduardo Villeda
[email protected]I'm not a big fan of apricots, but I decided to give this recipe a try anyway. I was pleasantly surprised at how much I enjoyed it! The mousse was light and fluffy, and the apricot flavor was subtle and not overpowering.
Kagisano Letsweletse
[email protected]This recipe was easy to follow and the mousse turned out beautifully. I used fresh apricots from my backyard and they added a wonderful flavor.
Aanand Yadav
[email protected]I made this mousse for a party and it was a hit! Everyone loved the light and airy texture, and the apricot flavor was perfectly balanced.
Sum Summit
[email protected]This apricot sherbet mousse was a delightful summer treat! The combination of sweet and tangy apricots with the creamy mousse was perfect, and the pistachio garnish added a nice touch of crunch and color.